Prep time: 1 hour plus 8 hours to chill
- 4 purple beets
- 4 golden (or other color) beets
- 4 tablespoons chopped mixed herbs
- 2 garlic cloves, finely grated
- 14 oz. goat cheese
- 1 cup heavy cream
- sea salt and black pepper
- 1 cup chopped pistachios
- Line a 4” x 8” inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.
- Scrub the beets, place in a medium saucepan, and cover with water. Bring to a boil, cover, and reduce the heat to low. Cook for 30–40 minutes until tender. Set aside to cool, then peel.
- Meanwhile, mix the herbs and garlic with the goat cheese and heavy cream in a KitchenAid or other mixer. Whip until fluffy and season to taste.
- Slice the cooked, peeled beets into various thicknesses – some 1/8-inch, some 1/4-inch. Put a layer of golden beets along the bottom of the tin, followed by a thin layer of the garlic-herb-goat cheese mix. Repeat 5 times, so that you have 6 layers of each, 12 layers in total. Then do the same thing with the purple beets and cheese layers until you reach the top. If you happen to have other colors, vary them as you go along.
- Pull the parchment paper over the top so that all the terrine is covered. Place a weight (canned goods work well) on top of the tin and leave in the fridge overnight or for 8 hours to set.
- Fold parchment paper away from the top of set terrine and cover the pan with a plate. Turn upside down to remove terrine from the pan. Sprinkle the top with chopped pistachios, slice, and serve.
Recipe courtesy of Jessica Bengtson, Executive Chef, terrain Garden Café